arge skillet, heat olive oil until very hot.
Add
Place the flour, garlic salt, and pepper into a plastic bag.
b>and pepper. Dredge chicken in flour, shaking off excess. Heat olive oil
Heat the olive oil in a frying pan large
inse and trim the chicken. Salt and pepper
Slice tomatoes in half and put into a medium sized
live oil over medium heat.
Add the onions and cook
Combine vinegar, oil and garlic. Pour over chicken and let marinate for 15-20 mins, basting occasionally.
Preheat grill or broiler. Cook chicken, basting with marinade, for 5-10 mins over medium heat. Cool slightly then slice and transfer to a bowl.
Grill corn for 10-15 mins, turning occasionally, until tender. Transfer to a cutting board and remove kernels. Combine corn and remaining ingredients with chicken in a bowl. Toss with balsamic vinegar and oil to taste.
ver with the cold water, and sprinkle with the salt.
eat 2 tbsp of the oil in a Dutch oven on
Combine the feta, tomato, basil and olive oil in a medium bowl. Trim the stalks from the mushrooms. Drizzle with combined balsamic vinegar and oil.
Heat an oiled grill pan on high heat or preheat the grill to medium. Cook the mushrooms until tender. Transfer to a serving plate. Top with the feta mixture and serve.
Heat a large frying pan over medium heat. Lightly oil and season steaks. Rub halved garlic over steak. Cook for 2-3 mins per side then remove from pan and cover loosely with foil to rest.
Add olive oil to pan. Saute mushrooms and minced garlic for 5-6 mins, until mushrooms are golden. Add balsamic vinegar and simmer, stirring, for 1 min, until reduced by half.
Stir green olives through creamy polenta. Slice steak. Serve with polenta and mushrooms.
alf the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
oma tomatoes with the sugar and salt.
Dry them on
cing sugar
* Mix mascarpone and whipped cream in a large
Prepare the flavored vinegar by mashing three strawberries
2 cup of olive oil, and continue to process until
Dust salmon with freshly ground pepper, flesh side up.
Heat oil in the pan on high heat until oil gets a little smoky.
Starting with pepper-side down, sear 3 minutes each side.
Remove salmon from pan and reduce heat to medium.
Immediately place balsamic vinegar in pan, where it will reduce quickly.
Add Dijon and mix until well blended.
Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.
Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet.
Cook 2 to 3 minutes on each side or until fish is done.
In another pan, heat the remaining oil, balsamic vinegar and the mint until just warm.
Just before serving, add the garlic to the sauce and spoon over the fish.
Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.